- 4-5 oz starter
- 1/2 tsp salt
- 2 oz sugar
- 1.5 oz water
- .5 oz coconut milk
- 1 yolk
- 1 oz soften butter (I use clarified)
- 6 oz bread flour
Mix starter, salt, sugar, water, yolk and flour til gluten develops. Let rest 15 minutes. Add soft butter. Mix til incorporated.
Put in greased bowl (I use coconut oil for this bread). With oiled hands, turn the bread. Do this 3xs every 30 minutes. Oil top generously, cover and let sit for 4 hours. Refrigerate overnight.
Take out bread, shape. Brush with egg yolk and cream. Let rise til doubled. Set oven to 450. Place bread in oven, spray with water, reduce heat to 400. Bake for 10 minutes. Reduce to 375 for 5 minutes. Open oven and spray again, reduce heat to 350. Bake another 20 minutes til bread reaches temp 200.